Taste Radio

Todd Carmichael wants to add a bit more sparkle to your water. But not the kind you’re used to. Nearly three decades after he co-founded pioneering third-wave coffee brand La Colombe, Carmichael is once again breaking new ground with the launch of innovative “shimmering water” brand Loftiwater. Launched in December, Loftiwater debuted a few weeks after Carmichael stepped down as CEO of La Colombe. In the months leading up to and following his departure, Carmichael, a serial innovator, spent dozens of hours in his basement lab attempting to find a way to create a different, better kind of sparkling water experience.  The result was Loftiwater, a new brand of sparkling – but importantly, not carbonated – water. Instead, the company uses a blend of gases to create what it describes as “a galaxy of sweet velvety microbubbles.” Packaged in 14 oz. plastic bottles and available in six flavors, the drinks contain no calories, sugars or preservatives, yet are “deceptively sweet,” according to the brand’s website. In a

In Taste Radio’s final episode of 2021, the hosts spoke about why entrepreneurs launching new and innovative concepts need to consider the addressable market for their brands and products in 2022. They also discussed the news that a high-profile kombucha company has leapt into the growing pool of probiotic sodas, a fast-growing snack brand’s recent raise and a number of notable products that crossed their desks over the past week. Show notes: 0:37: Seltzers, Snacks And Scoops – The episode hosts, which included BevNET/NOSH reporter Adrianne DeLuca and BevNET managing editor Martín Caballero alongside Taste Radio regulars Ray Latif and Jacqui Brugliera, chatted about their respective college experiences, go-to-market strategies for innovative brands and whether probiotic sodas can win over consumers who shun kombucha. They also riffed on better-for-you chips, palate-pleasing juice shots and celebrity-aligned ice cream brands. Brands in this episode: Poppi, Culture Pop, Health-Ade, Olipop, Humm, The Good Crisp,

This special edition of the podcast features highlights from interviews with six founders, creators and innovators who joined us on the show during the second half of 2021. Our guests include award-winning television host, chef and writer Andew Zimmern; Vanessa Pham, the co-founder and CEO of Omsom;  Erewhon chief growth officer Kabir Jain; Catherine Dockery the founder of Vice Ventures; Foxtrot Market co-founder and CEO Mike LaVitola; and Danielle LiVolsi, the founder and CEO of Nuttzo. Show notes: 0:42: Interview: Andrew Zimmern, Host, "Family Dinner" – We kick things off with award-winning television host, chef and writer Andrew Zimmern, whose latest TV series “Family Dinner” is now in its second season. In the following clip, pulled from our episode featured on November 30, Zimmern spoke about why he believes that great brands don’t necessarily need to be the best brands, why he believes elitism is hampering solutions to issues of food accessibility and affordability, and his position that GMOs – applied

Years ago, Taco Bell implored people to “make a run for the border.” It’s a slogan that probably irked Hector Saldivar, a Mexican born entrepreneur who views fast food tacos and burritos as poor representations of his country’s cuisine and culture. Moreover, he believes that menu items like those at Taco Bell have misled generations of Americans into thinking that Mexican food is cheap, greasy and lacking in nutritional value.  It’s one of the reasons that Salitivar launched Tia Lupita, a brand rooted in the flavors of his mother’s kitchen and better-for-you, sustainable ingredients. Tia Lupita markets a flagship line of clean label hot sauces, along with grain-free and low carb tortillas and tortilla chips that are made with a base of cactus flour. The brand, whose logo features a caricature of Hector’s bespectacled mother with a pink curling roller in her hair, is carried at retailers including Whole Foods and Central Market, and recently landed chain-wide distribution of its hot sauces at H-E-B.  In an int

Back at the BevNET HQ and WCB (West Coast Branch) offices, Taste Radio’s hosts reflected on the nine-day, three-event, four-competition extravaganza that was Brewbound Live, NOSH Live and BevNET Live. As part of their conversation, the hosts discussed the value of in-person networking, connecting with entrepreneurs for the first time after two years of virtual meetings and why some attendees were surprised by Ray’s height. Later, the hosts chatted about the decision of a well-known entrepreneur to step down as CEO of his company and riffed on new products that came to market over the past month. Show notes: 0:38: Home Again, Ray ≠ Roy, The Most Beloved Person In Food & Bev – While happy to be home, Ray was confused as to why event attendees believe he looks like a certain character from the TV show “Ted Lasso.” The hosts praised and thanked Stephanie Haughey, a Whole Foods veteran who is known in the food and beverage community for championing and mentoring early-stage brands. They also celebrated the fou

An early-stage investment in Sweetgreen helped set the table. Now, Maxine Kozler Koven is focused on funding companies whose brands will complete the meals of future generations.  Koven is the co-founder and co-managing partner of LDR Ventures & Consulting, a female-led, California-based venture capital and management consulting firm. LDR invests in and advises consumer brands, technology and service companies at the seed and Series A level. In addition to Sweetgreen, the firm’s portfolio includes stakes in online grocery platform Thrive Market, organic herbal tea brand Shaka Tea, better-for-you meal kit company Territory Foods and Moku, a brand of mushroom-based jerky.    LDR’s primary focus is providing mentorship and investment in companies led by female and BIPOC entrepreneurs. The goal, according to the firm, is to address systemic shifts and emerging behavioral trends, and simply “make people’s lives better.”   In an interview recorded at BevNET Live Winter 2021, we spoke with Koven, who was a speak

He’s one of the most successful brand creators in the wine and spirits industry, but, until recently, Brett Berish avoided the limelight.  Twenty-two years ago, Berish, whose family has long ties to the spirits business, launched Sovereign Brands, a brand development company that’s responsible for the massively successful super-premium Champagne label, Ace of Spades, and premium cognac D’usse. Hip-hop icon Jay-Z acquired the former in 2014 and also bought a stake in D’usse, which is now co-owned by rum giant Bacardi. Sovereign’s reputation for creating winning concepts continued with Luc Belaire, a line of French sparkling wines that, according to measured sales data, is the fastest growing premium sparkling wine brand in the U.S. and the fastest-growing French sparkling wine in the world. The company also owns Bumbu, a critically acclaimed craft rum from Barbados and the best-selling brand in the U.S. premium rum category, as well as McQueen and the Violet Fog, a small-batch gin from Jundiai, Brazil. Despite

Over the course of 22 seasons hosting his “Bizarre Foods” television series, Andrew Zimmern ingested salted tuna sperm, dung beetle and cow urine, among hundreds of other peculiar delicacies. While a certain amount of shock value helped draw millions of viewers to the show, at its core Bizarre Foods was an exploration in how people of different cultures gather, eat and drink. It’s a theme that extends to his latest series “Family Dinner,” in which Zimmern breaks bread with families across the U.S. in an effort to better understand the cultural, regional and historical facets of what and how Americans eat. In many ways, “Family Dinner” is the culmination of Zimmern’s culinary journey as a chef, food writer and media personality. His travels and exposure to global cultures and cuisines have provided him with compelling insight into the underpinnings of modern society, one that he shares with others at dining tables across America, and in an interview featured in this episode. As part of an expansive conversatio

On the cusp of our Winter 2021 events, Taste Radio’s hosts discussed the speaker agendas for NOSH Live and BevNET Live, which include retail executives from Erewhon, Whole Foods, Foxtrot and Earth Fare, along with founders of several high-profile brands, such as Fly By Jing, Dreampops and Super Coffee. They also highlighted notable new brands and products, including wellness shots, vegan snacks, an innovative “shimmering sparkling water” and the largest peanut butter cup in the world. This episode also features an interview with Dave Carpenter, who is the master blender for Redemption Whiskey. Promoted as “leading the rye revival,” Redemption markets a range of super-premium whiskies that are intended for modern drinkers to rediscover rye and the spirit’s storied history in the U.S. by way of complex, yet approachable expressions. As part of our conversation, Carpenter spoke about how Redemption has aligned its marketing and innovation strategies with the palates and lifestyles of modern consumers, why its di

Raise your hand if you bought a wellness/functional juice shot in the last 18 months. We’re guessing more than a few hands went up, and it’s not surprising. Demand for the products, often formulated with immunity-boosting ingredients such as turmeric, ginger and elderberry, surged during the pandemic. As a result, the category, which was once composed of a handful of brands sold at natural grocers, has attracted a growing number of upstart and established companies to the space. Mainstream retailers have also taken note and many have incorporated juice shots into their cooler sets. Despite booming demand and an increasingly competitive landscape, pioneering wellness shot brand Vive Organic has remained consistent in its focus, according to co-founder JR Simich. Adherence to the brand’s core values, which include a commitment to high quality ingredients and consumer-driven innovation, helped drive Vive to prominence in the natural channel and, later, to nationwide distribution at mainstream retailers including

When patented innovation meets addressable opportunity, the outcome is often positive. It’s one of the reasons that Beckon co-founders Gwen Burlingame and Katy Flannery launched their brand of lactose-free ice cream, and why they continue to see a long runway for growth.  Initially entering stores in 2015 under the name “Minus the Moo,” Beckon products are made via a proprietary process using a base of six ingredients including fresh milk and cream, and contain no gums, stabilizers or artificial ingredients. Promoted as “unbelievably delicious and surprisingly lactose-free,” the ice cream is sold in a variety of flavors and formats, including pints, quarts and a recently launched line of snack cups. Beckon is positioned to reach the 25% of Americans -- and growing -- who are lactose-intolerant, a percentage that is three-times that of the gluten-intolerant population, according to the company.   Available nationally at Whole Foods and Sprouts, Beckon is now making in-roads at conventional grocery store chains

As we gear up for BevNET Live and NOSH Live, Taste Radio hosts Ray Latif, John Craven, Jacqui Brugliera and Mike Schneider discussed one of the biggest deals in beverage history and what it might mean for future entrepreneurial drink brands, how a David rose up against a Goliath and notable products to cross our desks over the past week, including those of a particular fast “flying”brand.  This episode also features an interview with Kyle Peters, who recently made the gut-wrenching decision to shut down his high protein ice cream brand, Carter and Oak. Peters explained how he came to a crossroads, one in which he saw no option other than to shut down the business, and offered advice on how entrepreneurs can gird themselves for the ever-present challenges of operating a food or beverage company. Show notes: 0:55: Billions Do A ‘Body’ Good. Dew The Wrong Thing. Dumplings And Waffles Make Us Happy. -- The hosts chatted about the industry’s excitement for BevNET Live, NOSH Live and Brewbound Live, as well as the

During our conversation with Erewhon chief growth officer Kabir Jain, he mentioned that some of the retailer’s customers, inspired by its vast and unique selection of natural and organic products, will spend as long as 45 minutes exploring a single aisle. Stimulating product discovery is a point of pride for the upscale grocer, whose focus on offering the most innovative, better-for-you and unique brands has made it one of the most popular destinations for natural-centric brands and consumers alike.  Through its seven stores across Los Angeles county, Erewhon attracts legions of health-centric customers who are drawn to the thousands of trendy, local and sustainable products that line its shelves. The retailer’s in-store cafes, stocked with fresh and nutritious prepared foods, are also a major draw for Erewhon’s customers, who represent a cross-section of L.A.’s celebrity scene, wellness culture and bohemian community. In this episode, Jain pulled back the curtain on Erewhon’s business strategy, including its

Between filming an upcoming HBO mini-series and overseeing the launch of his new CPG brand, Patrick Schwarzenegger has a lot on his mind. Fortunately for him, the brand’s products are designed to support and enhance brain function. A film actor and active investor in several high-profile brands including Super Coffee, NUGGS and Blaze Pizza, Schwarzenegger recently added the title of entrepreneur to his resume as the co-founder and CEO of MOSH, which promotes itself as “The Brain Brand.”  Co-developed with his mother Maria Shriver, who is the founder of non-profit advocacy group Women’s Alzheimer’s Movement, MOSH was envisioned as a platform brand of food and beverages designed to support long-term brain health. The company launched in September with a line of protein bars sold direct-to-consumer and formulated with ingredients that are said to have brain-boosting function, including lion’s mane, ashwagandha and omega-3s. In a remarkable debut, MOSH sold out of its entire inventory -- which was expected to las

In this episode, Taste Radio’s hosts discussed the significance of great taste for functional products, a highly effective way for entrepreneurs to get their brands in the hands of industry gatekeepers and debated on whether the rise of RTD cocktails will impact the premium mixer segment. We also feature short interviews focused on trends and innovation with Bonnie Shah, the VP of marketing and innovation for Molson Coors-backed incubator and accelerator L.A. Libations, and Sunanda Patel, the founder and CEO of TumiBee, an upstart brand of Ayurvedic beverage mixes.  Show notes: 0:53: We’re So Psyched About This Banter -- The episode opened with Ray sharing his thoughts about our return to live events and how a recent tweet sparked a conversation about functional products and, along with it, WD-40, riffed on the appropriate texture for dried fruit and encouraged listeners to share their brands with us at BevNET and NOSH Live. The hosts also congratulated Vita Coco co-founder/CEO Mike Kirban on the company’s

Omsom is one of the most publicized and respected food startups in recent memory, and for good reason.  Launched in May 2020 by sisters and first-generation Vietnamese-Americans Vanessa and Kim Pham, Omsom markets chef-crafted starter kits that the company describes as “pantry shortcuts for specific Asian dishes” that include sauces, aromatics and seasonings all in a single package. A consumer combines the starter with protein and/or vegetables to create a finished dish. Since its debut, Omsom has captured the attention of consumer and trade media with its dazzling labels (the brand picked up a Best Package Design award from NOSH last year) and innovative approach to at-home meal prep. The company’s most notable aspect, however, is the story of its founders and their vision to break long-standing barriers in how ethnic food is perceived and sold. In an interview featured in this episode, Vanessa Pham joined us for an expansive conversation about Omsom’s mission and business philosophy, why she and Kim set out

It’s common for someone to see a jar of NuttZo for the first time and wonder, "Why is it upside down?" The majority of the brand’s nut- and seed-based butters are packaged such that the twist cap is at the base of the jar, allowing for the ingredients’ natural oils to rise to the top and make it easier for consumers to stir and blend before use. The unique design is essential for attracting awareness and gaining trial, but as NuttZo founder and CEO Danielle LiVolsi explained in an interview featured in this episode, winning customer loyalty and a policy of no regrets have been the keys to her brand’s success. Founded in 2008, NuttZo, which markets all-natural snack bars in addition to its butters, has become a nationally recognized brand available in over 10,000 grocery stores including Walmart and Costco. A former radio sales executive, Danielle bootstrapped the company’s launch and development and has emphasized steady growth and a focus on consumer demand for high quality ingredients and customer service.

This episode highlights notable news and new products from the perspective of Taste Radio hosts Ray Latif, Jacqui Brugliera and Mike Schneider, including an unusual cola collaboration, a groundbreaking law impacting CBD brands, flavor-driven innovation in overnight oatmeal, RTD cocktails and hummus. The show also includes updates on BevNET and NOSH’s upcoming pitch competitions, a recap on beverage-related innovation, news and trends observed at the recently held 2021 NACS trade show and interviews with two entrepreneurs representing emerging brands: Cori Sue Morris, the founder and CEO of super-premium nut butter brand Retreat Foods and Susan Palmer, the founder and CEO of Little Red Kitchen Bake Shop, a maker of small-batch baked goods. Show notes: 1:05: Love It Or Hate It… We’re Talking About It. -- The hosts opined about Pepsi’s new limited-edition Cracker Jack flavor, why we’re convinced that we have a brand competition that would suit almost any early-stage food or beverage company, Mike’s excitement at

Like many food and beverage entrepreneurs, Buddha Brands co-founders Chris Magnone and Mark Cigos introduced themselves to the industry as exhibitors at Natural Products Expo West. At the time, the Canadian business partners were marketing coconut water, a product they saw as an anchor for a platform of premium and clean label food and drinks aimed at addressing modern consumers’ demand for plant-based and nutritious products.  In the years since, Buddha Brands has seen its share of hits and misses and while coconut water is no longer the company’s primary focus, the founders’ vision persists via a line of keto-friendly snack bars launched in 2020. Made with MCT oil, sunflower seeds and pea protein, the bars contain no sugar alcohols, palm oils, dairy or soy and are now available at over 1,500 natural independent retailers and grocery stores in the U.S. including nationwide at Sprouts. Buddha Brands also completed its first round of outside capital in July, adding $3 million to support retail expansion of the

Four inspired founders. Four disruptive brands. Four stories about innovation, preparation and persistence. In this episode, recorded at Natural Products Expo East 2021, Taste Radio editor Ray Latif sat down with four early-stage and emerging brand owners, including Emily Griffith, the founder and CEO of Lil Bucks, a brand of sprouted buckwheat snacks; Tyler Phillips, the founder and CEO of chickpea-based muffin company Hummii; Dyanna Salcedo, the co-founder and CEO of kids oatmeal brand Oats In Coats; and Bev Martin, the co-founder of Simply Ghee, a maker of grass-fed ghee products. The entrepreneurs reflected on their respective paths within the food industry, from brand ideation and early struggles to social strategies and retail planning. The conversations highlight the perspective of founders who are attempting to reframe legacy categories via next-generation brands and products. 1:36: Interview: Emily Griffith, Founder & CEO, Lil Bucks -- Griffith spoke about her efforts to expand the availability o